1292 The Cornell Reading-Courses 



" When articles are not contained in packages each article must be 

 marked in plain type not less than three eighths of an inch in height. 

 When tags are used they must be securely fastened to the article. The 

 rooms, furniture, receptacles, and machinery should be kept in sanitary 

 condition, which means away from flies, dust, dirt, insects, or other con- 

 tamination. Toilet rooms shall be separate and apart from the rooms 

 in which food is stored. Cuspidors must be washed daily with disinfectant 

 solution. The term food as defined in cold-storage law shall include any 

 article except nuts, fruit, cheese, and vegetables used for food by man or 

 animal, and every ingredient of such article. 



" It is unlawful for any person to receive any kind of food unless it 

 is in wholesome condition and proved according to the law. 



" It is unlawful for any person engaged in cold-storage business to keep 

 in storage any goods for longer than 10 calendar months, excepting butter 

 products which may be kept 12 months. 



" The State Commissioner of Health has authority to inspect and super- 

 vise all places used for cold storage. He must have free access to all 

 parts of the places at any time for inspection. All persons engaged in 

 cold-storage business shall submit reports to the State Department of 

 Health upon printed forms showing the quantity of food in storage. These 

 reports shall be filed before the 25th day of January, May, and September 

 and show conditions existing upon the first day of the month in which 

 report is filed. 



" Transfer of any food from one cold-storage house to another to evade 

 provisions of the law is prohibited. 



" The law prohibits the return of food to cold storage when once released 

 to be placed upon the market. 



" The law prohibits the sale of food which has been in cold storage 

 without representing it as such. 



" The person breaking this law is held guilty of a misdemeanor." 



preservation of food by means of the removal of moisture 



When foods are dried until their water content is reduced below 25 

 to 30 per cent, micro-organisms can no longer develop in them. The 

 knowledge of the fact that dried foods keep well is as old as man; drying 

 was perhaps used earlier than any other method of food preservation. 

 When foods are dried the micro-organisms originally present are not 

 destroyed, but their growth and multiplication are checked. If moisture 

 is supplied, active micro-organism life quickly begins again. The dry 

 yeast-cake is an interesting illustration of the way man at first uncon- 

 sciously, and later consciously, adapted the principles governing the 

 characteristics of micro-organisms to his own use. 



